Minestrone

• 12 cup haricot beans
• 30 g butter
• 2 onions, chopped
• 80 g bacon, chopped, I use short cuts
• 2 garlic cloves, crushed
• 2 12 liters water (10 cups)
• 6 beef bouillon cubes
• 3 carrots, diced
• 2 stalks celery, sliced
• 2 potatoes, diced
• 125 g green beans, sliced
• 3 zucchini, sliced
• 4 tomatoes, skin removed & chopped
• 14 cup tomato paste
• 13 cup macaroni, small
• 2 tablespoons parsley, chopped
• salt & pepper
• 12-34 cup parmesan cheese, grated

1. Soak haricot beans overnight in plenty of cold water to cover.
2. Heat butter in a large pan, add onions, bacon pieces and garlic and saute gently until onions are transparent.
3. Add water, crumbled stock cubes and drained beans, bring to boil, reduce heat, simmer covered 2 1/4 hours.
4. Add vegetables to simmering stock, bring to boil, reduce heat, simmer covered 1 hour.
5. Remove lid, add macaroni, simmer stirring occasionally until pasta is cooked 10 to 15 minutes, then stir in parsley, season with salt & pepper.
6. Serve with grated parmesan.

haricot beans, butter, onions, bacon, garlic, liters water, carrots, stalks celery, potatoes, green beans, zucchini, tomatoes, tomato paste, macaroni, parsley, salt, parmesan cheese

Taken from www.food.com/recipe/minestrone-174934 (may not work)